The SavoryIngredients
- 1 lb (450g) Brussels sprouts, trimmed
- ½ cup (75g) pomegranate arils
- ⅓ cup (45g) toasted sliced almonds
- ⅓ cup (50g) crumbled feta cheese
- 3 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 1 tbsp tahini
- 1 tsp honey or maple syrup
- Salt and pepper to taste
Instructions
Shred the sprouts
Trim the tough ends off each Brussels sprout, then thinly slice or shred them using a sharp knife or the slicing blade of a food processor. Transfer to a large mixing bowl.
Make the lemon tahini dressing
In a small bowl, whisk together the olive oil, lemon juice, tahini, and honey until smooth and emulsified. Season with a pinch of salt and several grinds of black pepper.
Massage and assemble
Pour the dressing over the shredded sprouts and use your hands to massage it in for 1-2 minutes this softens the sprouts and infuses them with flavor. Add the pomegranate arils, toasted almonds, and crumbled feta. Toss gently to combine.
Serve or chill
Serve immediately for the crispiest texture, or let it rest in the fridge for 30 minutes to allow the flavors to meld. Garnish with extra pomegranate and almonds before serving.
Tips & Tricks
- Massaging the shredded sprouts with dressing is essential it breaks down the fibrous leaves and makes them tender without cooking.
- Toast the almonds in a dry skillet over medium heat for 3-4 minutes, shaking frequently, until golden and fragrant. This deepens their nutty flavor.
- This salad keeps beautifully in the fridge for up to 2 days and actually tastes better as the flavors meld perfect for meal prep.
- Add cooked quinoa or chickpeas to turn this side salad into a satisfying main course lunch or light dinner.
- For a dairy-free version, skip the feta and add a handful of chopped fresh parsley and mint for brightness.